Baked churros

    50 min

    Instead of deep frying Mexican churros, you can also bake them in the oven. They are best dipped in melted milk chocolate.

    Hampshire, England, UK
    32 people made this

    Serves: 8 

    • 110g unsalted butter
    • 250ml water
    • 125g plain flour
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 100g caster sugar
    • 2 teaspoons cinnamon

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a medium saucepan, combine the butter and water. Bring to the boil over a medium to high heat.
    3. Remove from heat and add the flour. Stir with a spoon to combine. The mixture will thicken and start to resemble the texture of mashed potatoes.
    4. Leave the mixture in the saucepan, but beat it on a low speed with a hand held mixer, adding one egg at a time, mixing well before adding another.
    5. After adding each egg, the mixture will become wet and glossy, but after mixing on a high speed for a few seconds it will thicken again.
    6. When all the eggs are combined, add the vanilla. The mixture will be thick and starchy (still with a similar texture to mashed potato).
    7. Spoon the mixture into a piping bag fitted with a large star tip. Lightly grease some grease proof paper and put on a baking tray.
    8. Pipe 10cm rows of the mixture with at least 2cms between each churro.
    9. Bake in the oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
    10. In a container, mix together the sugar and cinnamon.
    11. Spray the churros lightly with cooking spray. One at a time transfer them to your container and sprinkle them with cinnamon sugar.

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